Step 1

In a bowl add the ripped up stale bread and pour the milk over the bread. Let that sit for about 5 minutes.

Step 2

In a separate bowl add the ground chuck, the bread that was soaking in the milk (squeeze the milk out of the bread before adding it to the bowl) half the chopped garlic, parsley, 6 pieces of basil, eggs, Italian bread crumbs, 3 oz grated Pecorino Romano, salt, & pepper. Mix everything together but DON’T OVER MIX IT. Form into meatballs.

Step 3

In a pot with olive oil, on medium-high heat fry the pork chops until browned on both sides. Once browned remove them from the pot and set them aside.

Step 4

In the SAME pot, add the other half of the chopped garlic, crushed pepper, salt & pepper. Sauté that for a few minutes until fragrant. Then add in the tomato paste and sauté that until browned.

Step 5

Add in the red wine, bring the pot to a boil, and let that cook for a few minutes so the alcohol can burn out. Then stir in the whole peeled tomatoes, lower the pot to a simmer, crush up tomatoes with a wooden spoon, and add the Italian seasoning and garlic powder. Give that a stir and let that simmer together for about 20 minutes.

Step 6

Then add in the crushed tomatoes, passata, 1/2 cup of water, sugar, the pork chop (with all its juices), the meatballs, and 1 oz hunk Pecorino Romano. Bring the pot to a bowl, then lower it to a simmer, cover the pot halfway with the lid, and let that simmer for about an hour.

Step 7

When there is 10 minutes left, add in a handful of ripped up basil, cover the pot halfway with the lid, and let that simmer for the remaining 10 minutes.

Step 8

In a separate pot, boil the noodles until al dente, and then serve the meatballs and sauce over the pasta. Enjoy!